Podi Mix- the South Indian specialty
We have a variety of Podis ranging from Sambar Podi to Idli Podi. So, in the whole of South India itself, the culture of Podi as a side dish to lunch has gained popularity. One such podi is the Coconut Podi, which is known as Thengai Podi in Tamil.
Podi, when mixed with steamed rice, simply adds colors to your lunch and treats to your taste buds. We should indeed feel grateful for this super special side dish variety that our ancestors had discovered years ago, which continues to crave us even now!
Prepared to perfection
All the Podis offered at Mylapore Ganapathy’s is prepared using the age-old recipe, in the finest form as a result of perfect blending. This Thengai Podi, prepared out of properly grated coconut which roasted mildly and further mixed to add flavor to the other ingredients such as Urad Dal.
As an Instant Mix
Like the other Podi varieties, these can be used as an instant mix to add flavor to steamed rice and even Curd Rice as a side dish. Being instant, we have always made efforts to make cooking easy for you, yet feel the taste of homely ingredients with our traditional recipe.
Best with Idli and Dosai
When mixed with our Ghee or Gingelly oil, it would stand to be the star among the other Podi varieties and awaken the taste buds. The punch of flavors comes out the best when Idli or Dosai is dipped in this yummy mixture. Hence, make sure to give it a try and feel the goodness.
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